Besides the Pisco Sour, Algarobbina, and Chilcano, the El Capitán (the Captain) is one of the most common Pisco based cocktails you will find in Peru. There is no exact date that the cocktail can be traced back to in Peru, though it was likely created by Italian immigrants in Lima with the arrival of vermouth (Cinzano Rosso) in 1854. The name, as the legend goes, is derived from military captains who rode on horseback in the altiplano near Puno and asked for a drink of pisco mixed with vermouth. Basically, the El Capitán is the Pisco version of a Manhattan:
- 2 ounces of Pisco (preferably with the Criolla Negra grape)
- 2 ounces of Vermouth Rosso
Garnishes may include an olive or cocktail onion, though Fiesta Gourmet restaurant in Lima adds a piece of mamey that macerates in the pisco, for their Capitán del Norte.
Writer and photographer Nicholas Gill is the editor/publisher of New World Review. He lives in Lima, Peru and Brooklyn, New York. His work has appeared in publications such as the New York Times, Los Angeles Times, CondeNast Traveler, National Geographic Traveler, Afar, and Penthouse. Visit his personal website (nicholas-gill.com) for more information.